Christmas is hands down my favorite time of the year. For some reason, when the temperature drops I suddenly get the urge to start baking cookies for the holidays.
My family has many holiday cookie requests but Lemon Ricotta Cookies with Lemon Cream Cheese Icing are one of their favorites. Always first on my to-do baking list!
Lemon Ricotta Cookies are delicate, tender and light as pillows. The addition of ricotta gives these cookies a cakey, but tender texture that’s similar to the white part of the best black and white cookie you’ve ever had. These cookies are topped with a silky smooth cream cheese icing that has the brightness of lemon zest. These cookies are difficult to stop eating.
It wouldn’t be holiday season at our house without this yummy favorite. They are perfect all year-round, but even more special during Christmastime.
Meet ya in the kitchen!
2 cups sugar
2 sticks butter, softened
2 tablespoons lemon zest
2 teaspoons vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
15-ounce container ricotta cheese (2 cups)
1 3-ounce package cream cheese, softened
1/2 cup butter
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 cup sifted powdered sugar
To Make the Cookie:
Preheat the oven to 350 degrees.
In a bowl mix all the dry ingredients.
In a large mixing bowl, beat the sugar and the butter with an electric mixer on medium speed until combined. About 5 minutes.
Add beaten eggs, 2 teaspoons of vanilla, and lemon zest. Beat until creamy. Add half of the flour mixture and beat until well blended. Stir in the remaining flour and the ricotta cheese.
Chill dough for 30 minutes.
Drop the dough by rounded tablespoons or with an ice cream scooper #40, 2 inches apart, onto an ungreased or a parchment lined cookie sheet.
Bake in the 350-degree oven for about 14 to 16 minutes or until the bottoms of the cookies are browned. The cookie tops should not be browned. Transfer the cookies to wire racks to cool.
To Make the Frosting:
Beat together the cream cheese, 1/2 cup butter, vanilla, lemon juice, and zest until light and fluffy. Gradually add the powdered sugar and mix well. Spread the frosting on the cooled cookies. If desired, sprinkle with ground nutmeg or sprinkles for the holidays.
Store the frosted cookies, covered, in the refrigerator. Unfrosted cookies store in a covered container in the refrigerator along with a separate container for the frosting. Frost cookies as needed
Makes 5 1/2 dozen cookies
Bake a little joy!
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